Raspberry Sweet Rolls

Course: Breakfast

Cuisine: American

Keyword: raspberry rolls, raspberry sweet rolls

Prep Time: 30

Cook Time: 30

Rising Time: 2

Servings:

Calories: 379kcal

These soft and fluffy Raspberry Sweet Rolls are filled with a tart raspberry filling and drizzled with a sweet lemon glaze. Just like your favorite cinnamon rolls but with a delightful raspberry filling, these Raspberry Rolls are perfect for a holiday brunch of weekend treat!

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Ingredients

For the rolls

1 ¾ cups whole milk warmed to 105°F-110°F
2 ¼ teaspoons instant yeast 1 packet
1 large egg room temperature
3 tablespoons granulated sugar
½ teaspoon salt
3 tablespoons unsalted butter melted
4½ cups bread flour
1 tablespoon butter melted (for greasing pan)

Filling

3 cups frozen raspberries
½ cup granulated sugar
1½ teaspoons cornstarch

Lemon Glaze

1 lemon juiced
2 cups powdered sugar
2 to 4 tablespoons heavy cream

Instructions

Dough

In a large mixing bowl or the bowl of a stand mixer, add the warm milk, yeast, egg, sugar, melted butter and salt. Whisk together until combined.
If using a stand mixer: Add the flour and use the dough hook to mix the dough for 5 minutes or until the dough has formed a ball and is slightly tacky to the touch but does not stick to your finger.
If mixing by hand: Add the flour and mix with a spatula until the dough starts to form. Transfer dough to a lightly floured surface and knead by hand for 5 minutes. The dough is ready when it is slightly tacky to the touch but will not stick to your finger.
Transfer the dough to a lightly oiled bowl and flip the dough over making sure it is lightly coated with the oil. Cover with plastic wrap and leave in a warm place to rise until doubled in size, about one hour.
After the dough has risen, punch it down with your fist and transfer to a lightly floured surface. Roll it out into a rectangle of roughly 15 inches by 8 inches (or 40 cm by 20 cm).

Raspberry Filling

Combine raspberries, sugar and cornstarch in a bowl and mix well to combine.

Assembly

Spread the filling evenly on top of the dough rectangle making sure to leave about an inch of space around the edge of the dough.
With the longest side facing you, tightly roll up the dough into a log pinching the seam with your fingers to close the dough around the filling.
Cut the log in half and then cut each half into 6 equal pieces. Feel free to use a sharp knife, dough cutter, floss or whatever method you are comfortable with. (Alternatively, instead of rolling up the dough into a log, you can cut individual strips and roll those instead.)
Grease a 9”x13” baking dish with one tablespoon of melted butter. Arrange the rolls in the dish leaving a little space in between each one to allow for the second rise. You should have four rows of three rolls.
Cover with plastic wrap and place in a warm, draft free area to rise, about 45 to 60 minutes. The rolls will puff up and be touching. (See notes for making overnight.)
Preheat the oven to 350°F. Remove the plastic wrap and cover the dish with foil.Bake rolls for 25 minutes, remove foil and if they are not golden in color bake for another 5 to 10 minutes or until golden brown.
Remove from the oven and set aside.

Lemon Glaze

Combine powdered sugar, lemon juice and heavy cream into a small bowl and whisk to combine. For a thinner glaze, add more lemon juice. For a thicker glaze, add more powdered sugar.
Drizzle the glaze over the rolls while they are still warm in the dish. Serve immediately.

Notes

Storage and Make Ahead Information

Raspberry Sweet Rolls are best enjoyed fresh, but if you happen to have leftovers, here’s how to store them for later!

Refrigerator: Leftover rolls should be stored in an airtight container in the refrigerator for 2 to 3 days.

Freeze Before Baking: Prepare the rolls up to the point right after they rise for the second time. Wrap the dish with plastic wrap and foil and then place in the freezer. Remove from the freezer 24 hours before you plan to bake and let thaw in the refrigerator. Continue with the recipe from where you left off, allowing the rolls to come to room temperature, about one hour, before baking.

Freeze After Baking: To extend the life of your sweet rolls further, they can be frozen for one month when individually wrapped in plastic wrap and placed in a freezer-safe container or freezer bag. When ready to serve, thaw the rolls in the refrigerator overnight and reheat them in the microwave.

Reheating: As with most baked goods, Raspberry Sweet Rolls are best enjoyed the day they are baked. However, if storing, you can reheat for 30 seconds in the microwave at a low setting before eating.

Make Ahead: If you would like to prep the rolls and then bake the next day, place in the refrigerator, tightly covered in plastic wrap, right after their second rise. When ready to bake, remove the rolls from the refrigerator and leave on the kitchen counter for at least one hour to come to room temperature before baking.

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